Salad with Fennel, Dates, and Parmesan (or Comté) with Walnut Dressing from Home Made Summer by Yvette van Boven

Ingredients

• 1 bulb fennel, cleaned, cut in half vertically, and very thinly sliced
• juice of ½ lemon
• 3 ribs celery, very thinly sliced on the diagonal
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 10 dates, pitted and cut into julienne
• a handful of walnut halves, toasted
• 5 oz (150 g) Parmesan or aged Comté cheese, cut into julienne
• handful of fresh flat-leaf parsley
• 3 tbsp hulled pumpkin seeds, briefly toasted in a dry skillet
• salt and freshly ground black pepper